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This homemade chicken shawarma with creamy garlic sauce brings authentic Middle Eastern street food flavors right to your kitchen table. The aromatic spices create that unmistakable shawarma scent that fills your home while cooking, and the cooling yogurt sauce provides the perfect balance to the warm spices.
I first made this recipe after returning from a trip to Lebanon where I fell in love with street food shawarma. After several attempts, this version finally captured those authentic flavors that transport me back to those bustling marketplaces.
Ingredients
- Boneless skinless chicken thighs: These stay juicier than breast meat and absorb flavors beautifully
- Olive oil: Helps the spices adhere to the chicken and aids in browning
- Ground cumin: Provides that distinctive earthy flavor essential to Middle Eastern cooking
- Ground paprika: Adds color and mild sweetness to balance the stronger spices
- Ground turmeric: Contributes gorgeous golden color and subtle earthy notes
- Ground cinnamon: The secret ingredient that gives shawarma its distinctive warmth
- Garlic cloves: Fresh minced garlic provides significantly more flavor than pre-minced varieties
- Lemon juice: Brightens the flavors and helps tenderize the meat
- Salt and pepper: Always use kosher salt for more controlled seasoning
- Greek yogurt: The thick consistency and tangy flavor makes the perfect sauce base
- Mayonnaise: Adds richness and creaminess to balance the yogurt's tanginess
- Lemon juice: Brightens the sauce and cuts through the richness
- Garlic cloves: Raw garlic gives that signature punch to the sauce
- Salt and pepper: Enhances all the flavors and brings everything together
Step-by-Step Instructions
- Prepare the Marinade:
- Combine olive oil with all ground spices in a large bowl until they form a paste. This technique blooms the spices and awakens their essential oils. Add minced garlic and lemon juice, then whisk thoroughly until smooth. Season generously with salt and freshly ground black pepper remembering that some will wash off during cooking.
- Marinate the Chicken:
- Place chicken thighs in the marinade and use your hands to massage the mixture into every crevice of the meat. Transfer to a covered container or zip-top bag and refrigerate for at least one hour but preferably overnight. The longer marinating time allows the flavors to fully penetrate the meat and makes a remarkable difference in the final taste.
- Cook the Chicken:
- Remove chicken from refrigerator 30 minutes before cooking to take the chill off. Heat grill, oven to 425°F, or a heavy skillet over medium-high heat. Cook chicken until deeply browned on the outside and reaching an internal temperature of 165°F, approximately 6-8 minutes per side depending on thickness. Allow chicken to rest for 5 minutes before slicing against the grain into thin strips.
- Make the Garlic Sauce:
- While chicken cooks, combine Greek yogurt, mayonnaise, lemon juice, and minced garlic in a bowl. Stir vigorously until completely smooth and no lumps remain. Season with salt and pepper to taste. Allow sauce to sit for at least 10 minutes before serving to let the garlic flavors mellow and infuse throughout.
- Assemble and Serve:
- Warm pita bread briefly on a dry skillet or in the oven. Lay each pita flat and add a generous portion of sliced chicken. Top with garlic sauce and any optional toppings like sliced cucumber, tomatoes, red onion, or fresh herbs. Fold or roll tightly and serve immediately while still warm.
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The turmeric in this recipe is my secret weapon. Not only does it give the shawarma that gorgeous golden color, but it also has anti-inflammatory properties. My grandmother taught me to always add a pinch of black pepper when using turmeric as it helps your body absorb its beneficial compounds better.
Make It A Meal
Transform your shawarma into a complete feast by serving it alongside traditional Middle Eastern sides. A simple tabbouleh salad with plenty of fresh parsley, mint, tomatoes and bulgur wheat makes the perfect fresh counterpoint to the rich spiced meat. Add some hummus, baba ganoush, or muhammara for dipping your extra pita. For a heartier meal, include a side of vermicelli rice pilaf or roasted vegetables seasoned with the same shawarma spices.
Storing And Reheating
The marinated chicken can be frozen raw for up to three months, making this perfect for meal prepping. Once cooked, store leftover chicken in an airtight container in the refrigerator for up to four days. The garlic sauce keeps separately for up to five days. To reheat, avoid the microwave which can make the chicken rubbery. Instead, warm it gently in a covered skillet with a tablespoon of water to create steam, preserving the moisture and texture of the meat.
Variations To Try
While this recipe stays true to traditional shawarma flavors, you can adapt it to suit your preferences. For a spicier version, add a teaspoon of cayenne pepper or aleppo pepper to the marinade. Vegetarians can substitute firm tofu or cauliflower florets for the chicken using the same marinade and roasting until caramelized. The garlic sauce can be made dairy-free by using coconut yogurt instead of Greek yogurt, though the flavor profile will shift slightly.
Frequently Asked Questions
- → How do I marinate the chicken?
Combine olive oil, cumin, paprika, turmeric, cinnamon, minced garlic, lemon juice, salt, and pepper, then coat the chicken thighs thoroughly and refrigerate for at least 1 hour or overnight.
- → What cooking methods work best for shawarma?
You can grill, bake, or pan-sear the chicken thighs to achieve the desired texture and charred flavor.
- → How do I make the garlic sauce?
Mix Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper until smooth for a creamy and tangy garlic sauce.
- → Can I customize the shawarma wraps?
Absolutely! Add fresh veggies like lettuce, tomatoes, or cucumbers to your wraps for more texture and flavor.
- → What is the best way to serve shawarma?
Serve it as a wrap in warm pita bread or as a bowl with sides like rice, salad, or roasted vegetables.